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Frosted Sugar Cookie Cups
These adorable sugar cookie cups are a fun twist on classic sugar cookies. Made in a mini muffin tin, each cup holds a swirl of creamy frosting and a sprinkle of rainbow joy.
Servings: 24 servings
Calories: 172kcal
Ingredients
- ½ cup salted butter melted
- 1 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- ¾ cup pink frosting
- ¾ cup white frosting
- 2 Tablespoons rainbow sprinkles
Instructions
- Preheat your oven to 350°.
- Combine the butter and white granulated sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until smooth. Once the mixture is smooth and creamy, whisk in the eggs and vanilla.
- Add the baking powder, baking soda, and flour. Gently whisk the dry ingredients into the wet ingredients until no dry pockets remain in the cookie dough.
- Fill a mini muffin tin with your cookie dough, making sure that each mold is filled all the way with cookie dough. Bake your cookies for 11 minutes.
- As soon as your cookies come out of the oven, use the handle of a spoon to create an indent in the center of each cookie. Let the cookies cool on the counter for 30 minutes.
- Use the piping tip of your choice: the frost half the cookie cups with pink frosting and half with white frosting. Top the cookies with the sprinkles. Enjoy!
Notes
- You can store these cookies in an airtight container on the counter for up to 5 days. Try to avoid stacking the cookies on top of each other so the frosting doesn’t get messed up.
- You can use store bought frosting or your favorite homemade recipe. We just used store bought frosting for the photos.
- Make sure you indent your cookies right after they come out of the oven. You want your cookies to be soft when you do it so that they don’t get torn up too much.
- It is important to let your cookies cool before frosting them. You don’t want your frosting to melt, especially if you are using a homemade buttercream frosting.
- Your cookies should pop out of the tin easily after they have cooled.
- You can frost your cookie cups in the muffin tin, or remove them and frost them on a wire cooling rack.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 102mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 138IU | Calcium: 15mg | Iron: 1mg